This Lemon Raspberry Bundt Cake is moist and sunny-sweet, making it ideal for an Easter or Mother's Day brunch. This cake is flavorful because to the fresh lemon zest, lemon juice, and raspberries it contains. Ideal for breakfast, lunch, and dessert!
A few weeks ago, I asked you what kind of recipes you wanted to see more of, and the overwhelming response was LEMON! I got it. I enjoy lemons as well! And, with Spring (hopefully) just around the corner, now is an excellent opportunity to post some new lemon recipes on the blog! Begin with this delicious lemon cake, brimming with authentic lemon flavor and topped with juicy raspberries. It's topped with a delicious lemon cream cheese frosting, fresh raspberries, and a sprinkle of lemon zest. It's a total show stopper and goes great with a cup of coffee.
Ingredients
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Unsalted Butter: In a pinch, salted butter can be used. But make sure your butter is room temperature before baking!
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Full-fat cream cheese: I do not recommend using reduced fat here! This component provides moisture and taste to the cake.
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Eggs: This dish need 5 large eggs. Make sure the eggs have reached room temperature before adding them to the batter, as cold ingredients do not bond. You should also add the eggs one at a time, allowing each to fully incorporate before adding the next.
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Granulated Sugar: I recommend using all of the granulated sugar asked for in the recipe. Brown sugar will theoretically work, but it will alter the overall flavor, texture, and look of the cake. So, if you decide to make that adjustment, bear this in mind.
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Lemon zest, lemon juice, and lemon extract: we utilize three lemon components to give this cake a true lemon punch. However, the lemon extract may be eliminated.
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Cake flour gives our cake a deliciously moist crumb. I wouldn't recommend using all-purpose flour here, but you could make a homemade cake flour replacement. See my recipe box notes for further information.
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Baking powder: The flour and baking powder will be mixed together to provide our cake structure and height.
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A dash of salt: to balance the cake's flavors and overall sweetness.
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Finally, raspberries! Fresh or frozen raspberries will suffice. But if you're using frozen, don't thaw them!
How to Make Lemon Raspberry Bundt Cake
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First, sift your dry ingredients together. I understand that sifting might be a nuisance. But it does help to evenly incorporate your dry ingredients and aerate the mixture, resulting in a light, fluffy cake. So quit moaning, get the sifter, and start sifting.
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In a small bowl, zest your lemon. Stir in the sour cream and vanilla extract.
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Then, cream together your butter and sugar. Then, one at a time, add the eggs, mixing thoroughly after each.
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Then alternate the sour cream mixture with the dry ingredients. You want to begin and end with the dry ingredients. I add the dry ingredients in three batches, then the sour cream mixture in two batches.
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Finally, fold in your raspberries. Be gentle!
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Then spray your bundt cake pan. You want to wait until the end to perform this. If the nonstick cooking spray is applied too early, it may slip down the edges of the bundt pan. Then ladle the mixture into the pan and bake for approximately 50 minutes in a preheated oven.
Read Also: Easy Recipe For Delicious Sweet Potato Pie
Tips For Greasing The Bundt Pan
All of those gorgeous corners can make it difficult to get your cake out. Here are some tips:
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Grease and flour your pan just before filling. The longer the coating sits, the more likely it is to slide down the edges.
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Grease and flour it well. I like to put plastic wrap over the pan and shake the flour about. You can find out how to oil your bundt pan here.
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Use cake release. It's wonderful material that you can easily produce yourself. Your cake will simply glide straight out.
Why is it called a pound cake?
You might think it's because it causes you to gain a few of pounds. Sure, that could be true. But it's actually because the original pound cake recipe called for a pound of four ingredients: butter, eggs, flour, and sugar.
What is the difference between sponge cake and pound cake?
There are two sorts of cakes: shortened or butter cakes, similar to pound cakes, and foam or sponge cakes. Sponge or foam cakes rely on air beaten into the eggs to help them rise in the oven. In a sponge cake, beat the whole egg with sugar over a double boiler before whipping on high speed in your mixer to integrate the air.
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